Does anybody know how I can make my own stem ginger in syrup? I want some for a couple of different recipes, but can only find crystallised ginger.
Is it possible to somehow transform crystallised ginger into stem ginger in syrup? Can I put it in some sort of sugary syrup mixture for a while to achieve something comparable?
Or how do I make it from fresh ginger root?
EDIT: I did manage to find a (rather expensive!) jar of stem ginger in syrup yesterday in a specialist food market so the immediate crisis is over, but I will try Klypos's suggestion below and see how that works out anyway...
You can get away with using fresh ginger like this -
peel about 2oz of ginger root and cut into julienne sticks (like McDonalds fries).
Put those in the bottom of a small glass dish and sprinkle over a teaspoon of sugar.
Put the lid on or cover with plastic film, microwave for 6 min on full power.
Don't open the dish - stand to cool, refrigerate for 24 hours.
Open it up, add two teaspoons of sugar and one and a half teaspoons of water. Cover it up again, put the dish back in the microwave for 3 min at full power. Let it cool and it is ready to use.
answered 25 May '10, 23:41